Parmesan-Rosemary Roasted Potatoes

By RuthLouise

Ingredients

• 3 lbs red potatoes
• 2 Tbsp fresh rosemary, roughly chopped & divided
• 1/4 cup olive oil [plus add'l for drizzling]
• 1/2 tsp garlic salt
• 1/2 tsp Italian seasoning
• 1/4 tsp black pepper
• 1/4 tsp onion powder
• 5 Tbsp grated Parmesan cheese, divided

Preparation

Step 1

Preheat the oven to 450°F.

Spray a baking sheet liberally with cooking spray. Set aside.

Clean the potatoes and remove any blemishes leaving the peel intact. Cut the potatoes into similar size chunks. Add to a mixing bowl with the remaining ingredients, reserving 1/2 Tbsp of chopped rosemary and 2 Tbsp of grated Parmesan for garnishing.

Bake for 30-35 minutes until fork tender. Turn halfway through cooking for even browning. Remove from the oven, and drizzle with additional olive oil. Toss with 2 Tbsp of grated Parmesan cheese and fresh chopped rosemary before serving. Yield: 6-8 servings